In a saucepan, combine white vinegar, water, sugar, salt, garlic, and thyme. Bring to a boil, then add mushrooms. Remove from heat and let cool. Store in a jar in the refrigerator for at least 2 hours or overnight.

Make Arugula Pesto

In a food processor, combine arugula, Parmesan cheese, pine nuts, olive oil, and garlic. Blend until smooth. Season with salt and black pepper to taste.

Prepare Rutabaga

Peel and cut rutabaga into wedges. Toss with olive oil, salt, and black pepper. Wrap in foil and place in coal or on a grill for about 30-40 minutes until tender.

Cooking

Cook the Ribeye

Season ribeye steaks with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the steaks for about 4-5 minutes on each side for medium-rare, adjusting time to desired doneness.

Plating

Serve

Plate the ribeye steak alongside the coal roasted rutabaga. Top with pickled mushrooms and drizzle with arugula pesto. Enjoy!